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Eggs with Mushrooms and Spinach

Yields1 Serving

 4 tsps extra virgin olive oil
 10 ozs chopped frozen spinach, thawed and squeezed dry
 8 ozs mushrooms
 8 eggs
 coarse salt
 ground black pepper
1

1. Preheat the oven to 400f/200c

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2. Take 4 ramekins. Brush each with oil and place the mushrooms and the spinach into the ramekins. Crack 2x eggs into each ramekin and drizzle with olive oil, seasoning with salt and pepper

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3. Bake the eggs until set, making sure to rotate them halfway through. Serve immediately and enjoy!

Nutrition Facts

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